Looking for a fresh, vibrant dish that’s perfect for spring and summer gatherings? This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is exactly what you need! It’s tangy, sweet, salty, and herbaceous all in one bite.
Tossed with a homemade lemon vinaigrette, this pasta salad brings together the creaminess of feta, the tart bite of dried cranberries, and the chew of rigatoni for a side dish that feels special yet effortless. It’s ideal for picnics, potlucks, or weekday lunches—and it only gets better as it chills.
Ingredients:
For the Salad:
- 12 oz rigatoni pasta
- 1 cup crumbled feta cheese
- ¾ cup dried cranberries
- 1 cup baby spinach, roughly chopped
- ½ cup red onion, thinly sliced
- ¼ cup fresh parsley or basil, chopped
- ¼ cup chopped walnuts or slivered almonds (optional)
- Salt & black pepper, to taste
For the Lemon Vinaigrette:
- ⅓ cup extra virgin olive oil
- Juice and zest of 1 large lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 garlic clove, minced
- Salt & pepper, to taste
Preparation:
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, according to package instructions. Drain and rinse under cold water to stop cooking and cool it down. Set aside.
Step 2: Make the Lemon Vinaigrette
- In a small bowl or jar, whisk together the lemon juice, zest, Dijon mustard, honey, minced garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking until the dressing is emulsified.
Step 3: Assemble the Salad
- In a large mixing bowl, combine the cooled pasta, chopped spinach, red onion, cranberries, feta cheese, and nuts (if using). Drizzle the lemon vinaigrette over the top and toss gently to coat all the ingredients.
Step 4: Chill and Serve
- Cover and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and intensify. Taste and adjust seasoning as needed before serving.
Variation:
- Add Protein: Toss in grilled chicken, rotisserie turkey, or chickpeas for a complete meal
- Make it Vegan: Use vegan feta and maple syrup in the vinaigrette
- Add Crunch: Include celery, cucumber, or bell peppers for extra texture
- Different Pasta: Try penne, bow tie, or rotini instead of rigatoni
- Make Ahead: Prepare up to 2 days in advance; just add fresh herbs before serving
COOKING Note:
Rinsing the pasta after cooking helps stop the cooking process and keeps it from sticking. Let the pasta cool completely before adding the dressing so it doesn’t absorb too much too quickly and become soggy.
Serving Suggestions:
- Picnic or BBQ Side: Pairs beautifully with grilled chicken, burgers, or skewers
- Lunchbox Favorite: Portion into containers with a fruit and protein snack
- Holiday Salad: Great for Easter, Mother’s Day, or light Thanksgiving sides
- Dinner Add-On: Serve alongside soups or baked dishes for a refreshing contrast
- Potluck Dish: Travels well and tastes even better the next day!
Tips:
- Chop red onions thin or soak in cold water for 10 minutes to mellow the flavor
- Use fresh lemon juice and zest for the most vibrant vinaigrette
- Toast nuts before adding to bring out their flavor
- Double the vinaigrette to keep extra on hand for future salads
- Toss pasta in a bit of olive oil if storing overnight to keep it from sticking
⏱️ Time Overview:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: ~55 minutes
🍽️ Nutritional Information (Per Serving – 6 servings):
- Calories: ~330
- Protein: ~9g
- Carbohydrates: ~35g
- Fat: ~17g
- Fiber: ~3g
- Sugar: ~6g
- Sodium: ~320mg
Nutrition may vary based on ingredient brands and serving size.
❓FAQs
Can I make this salad the day before?
- Yes! In fact, the flavors improve as it chills. Just give it a toss before serving.
Can I use a different cheese?
- Absolutely. Goat cheese or blue cheese make great substitutes for feta.
Is this salad gluten-free?
- Use gluten-free pasta and you’re good to go!
Can I use bottled dressing?
- You can, but homemade lemon vinaigrette brings unmatched brightness and freshness.
Will it keep in the fridge?
- Stored in an airtight container, it lasts 3–4 days.
Conclusion:
This Feta & Cranberry Rigatoni Salad with Lemon Vinaigrette is the definition of fresh and flavorful. It’s colorful, tangy, a little sweet, and packed with contrasting textures that make every bite interesting. Whether you serve it at a summer BBQ, a weekday lunch, or a holiday spread, this pasta salad delivers easy elegance and bold taste.
It’s a no-fuss recipe with maximum reward—and one you’ll return to over and over again